Lemon Aragula Potato Salad

By [e-mail]

Ingredients

• 2 lbs Yukon gold potatoes, peeled & cut into 1" pieces
• 7 t olive oil, divided
• 1/2 C finely chopped shallots (@3 small)
• 1 1/2 T sherry vinegar
• 2 t stone ground mustard
• 1 t grated lemon peel
• 1 t lemon juice
• 1/2 t salt & pepper
• 2 1/2 C aragula

Preparation

Step 1

Place potatoes in saucepan, cover with cold water to 2” above potatoes. Bring to boil. Reduce heat to med. & gently simmer 10 min. Drain
Heat small skillet over med-hi heat. Add 1 t olive oil to pan; swirl to coat. Add shallots & saute 3 min., stirring occasionally. Remove from heat.
Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt & pepper in small bowl. Gradually whisk in 2 T of olive oil. Drizzle dressing over warm potatoes; toss gently to coat. Cool completely.
Add aragula to potato mixture just before serving, tossing gently.

Cal 155